As Executive Chef of Four Seasons Resort Palm Beach, Chef Darryl Moiles oversees all culinary options at the oceanfront Five Diamond, Five Star resort including three restaurants – the poolside Graze eatery, the beachfront Atlantic Bar & Grill and a brand new signature restaurant opening December 2013. Practiced in the art of maximizing local produce and seasonal fare, Moiles cooks with “American flare” that is simple, but also rustic and pure – a combination that fits perfectly in Palm Beach.  Drawing inspiration from many chefs he’s cooked with over the years, he personally is always looking for food that makes him wish he just had one more bite.  With the ultimate goal of ensuring the guest, and their taste buds, are truly happy, he strives for perfectionin the food he creates. Moiles began his career with Four Seasons in 1995, working first at Four Seasons Hotel Boston, then Four Seasons Resort Aviara, before joining Four Seasons Resort Palm Beach in 2006. Having baked pies with his mother, Moiles took to cooking at a young age, working alongside his older brother and opening DB Moiles Steakhouse while still in high school and credits his family for helping drive his evolution as a chef.  A graduate of Johnson & Wales University, he was knightedinto the Escoffier Society in 1996 and has participated in several events, including Julia Child’s Tribute Dinner. When not in the kitchen, he enjoys all sorts of outdoor activities including cycling.